Apparatus for maintaining or restoring freshness of vegetable body

ABSTRACT

Method and apparatus for maintaining or restoring freshness of vegetables wherein at least part of the vegetable body is immersed into low temperature water supersaturated with air dissolved therein by blowing air in water through pores having a size range of from 0.1 to 10 microns in diameter.

This is a division of application Ser. No. 024,337, filed Mar. 10, 1987,pending.

BACKGROUND OF THE INVENTION

The present invention relates to a method and an apparatus formaintaining or restoring freshness of vegetable bodies such as plants,vegetables, fruits, flowers, flowering plants and leaves. Furthermore,the present invention relates to a method and an apparatus for planningto maintain or restore freshness of vegetables and fruits.

Methods of preserving freshness of vegetables and fruits have heretoforebeen practised such as a method, wherein the vegetables and fruits areimmersed into or sprayed with cold water or cold brine. Due to thelowered temperature of the vegetables and fruits, living functionsthereof are controlled namely, consumption of activated physiologicalenergy is avoided by a reduced respiration value, evaporation iscontrolled and deteriorated product quality due to withering and thelike is prevented other methods. Numerous variations of this techniquehave been proposed.

Several examples of these proposals are listed here, and differencesthereof from the present invention will hereunder be described.

Japanese Patent Laid-Open (Kokai) No. 35165/72 discloses a methodwherein the vegetables and fruits are immersed in or sprayed with anaqueous solution containing 0.2-1.0% of sodium acetate, said aqueoussolution being added thereto with low concentration brine,

Japanese Patent Laid-Open (Kokai) No. 159783/80 discloses a methodwherein the vegetables and fruits are vacuum-treated, subsequently,sprayed with cold water, and thereafter, stored under reduced pressure.

Japanese Patent Laid-Open (Kokai) No. 131345/80 discloses a methodwherein the vegetables and fruits are immersed in hypochlorous acidsolution, rinsed with water, thereafter, immersed in anti-oxidantbactericidal water, and then, dehydrated and stored,

Japanese Laid-Open (Kokai) No. 159783/80 discloses a method wherein thevegetables and fruits are put into a vacuum tank, a cold water layer isformed on the surface of the vacuum tank by spraying to generatemicromist in the vacuum tank, thereafter, the vacuum tank is drawnvacuum, cooled and stored, and

Japanese Patent Laid-Open (Kokai) No. 113227/81 discloses a methodwherein the vegetables and fruits are passed through cold watershowering, and placed in a refrigerator under low temperature and highhumidity, to thereby hold freshness thereof.

All of the above-described proposals require considerably complicatedapparatus which can lead to troublesome operations.

The following proposals disclose methods wherein, when stored, thevegetables and fruits are brought into contact with various additivesfor holding freshness.

Japanese Patent Laid-Open (Kokai) No. 60940/83 discloses a methodwherein the vegetables and fruits are brought into contact with zeolite,silicic acid clay and the like,

Japanese Patent Laid-Open (Kokai) No. 143576/84 discloses a methodwherein the vegetables and fruits are coated or sprayed with a memberselected from the group consisting of L-ascorbic acid, ferrous sulfate,ferrous chloride and ferrous nitrate,

Japanese Patent Laid-Open (Kokai) No. 24152/85 discloses a methodwherein the vegetables and fruits are immersed in or sprayed with anaqueous solution containing 1 weight part of lecithin taken to 10-5,000weight parts of water, said lecithin being mixed with and dispersed inthe water, and

Japanese Patent Laid-Open (Kokai) No. 49740/85 discloses a methodwherein cold water is added thereto with 1-2 weight % of a memberselected from the group consisting of propylene,glycol-glycerine-ethanol and salt as an antifreeze and 2-5 weight % ofzeolite as a dehydrating agent.

It cannot be said that there are no problems about the additivesthemselves, and much consideration may be still required for holdingfreshness of the food products.

As methods wherein the vegetables and fruits are placed in a sealedvessel containing therein any one of various gases so as to hold thefreshness thereof, there are methods as follows.

Japanese Patent Laid-Open (Kokai) No. 153753/85 discloses a methodwherein the vegetables and fruits are placed in a gaseous atmosphere ofany one of saturated hydrocarbons such as propane and butane or any oneof halogenated hydrocarbons such as trichlorofluoromethane andtrichlorotrifluoroethane, and

Japanese Patent Laid-Open (Kokai) No. 75756/74 discloses a methodwherein the vegetables and fruits are stored in a sealed vessel in whichgaseous values of nitrogen and oxygen differ from each other inaccordance with the types of the vegetables and fruits.

These methods have various problems including the sealed vessel itself,the relationship between the sealed vessel and the gas generator, andthe like.

In the case where cold water is used or brine is added to cold water inthe above-described prior art, due to absorption of moisture and thelike to some extent, evaporation of moisture from the vegetables andfruits can be controlled. However, remarkably improved freshness cannotbe obtained. Furthermore, as for the cold brine, regulation of brineconcentration (within several percent order) is needed in accordancewith the types of the vegetables and fruits and the usage of saltamounts to a high value, so that this method cannot be recognized to bean easy and economical method.

As described above, according to the prior art, the apparatus andvessels require high costs and problems are involved in blending ofadditives and the relationship between the additives and food products,and further operating procedures are complicated as well.

In view of the above-described problems, the present invention has beenachieved as the results of various studies to develop a method and anapparatus which affords greater economy by using a simple apparatus thatis easy to operate. SUMMARY OF THE INVENTION

More specifically, the present invention contemplates in a method ofmaintaining or restoring freshness of a vegetable body, wherein at leastpart of the vegetable body is immersed in cold, low temperature waterhaving supersaturated with dissolved air. Furthermore, the presentinvention contemplates an apparatus for maintaining or restoringfreshness of a vegetable body, having a tank for immersing the vegetablebody, wherein the tank for immersing the vegetable body comprises: apressurized air chamber having an opening to be connected to apressurized air supply source; and a chamber for immersing the vegetablebody, communicable with said pressurized air chamber through pores of aporous separator wall member.

According to the present invention, the terms vegetable or vegetablebody body refers to a part or the whole of individual vegetables such asbranches, flowers and flowering plants, as well as greens and fruits.

According to the present invention, in order to maintain or restorefreshness of a vegetable body, at least part of the vegetable body isimmersed into cold, low temperature water supersaturated with air. Inthis case, with a vegetable body having a root system, it is preferableto immerse at least the root system. Furthermore, with a vegetable bodyhaving a cut, it is preferable to immerse at least the cut.

To dissolve air into water, pressurized air is used. According to thepresent invention, to effect satisfactory contact between thepressurized air and the water, the pressurized air is brought intocontact with the cold, low temperature water through a porous separatorwall member formed with pores.

According to the present invention, to dissolve air supersaturationlevels for a short period of time, pores having diameters of 0.1-10microns are used. However, the pores having diameters of about 1 micron,and particularly, comparatively uniform diameters of mean value of 1micron are preferable because air can be dissolved supersaturationlevels for a very short period of time. As a consequence, according tothe present invention, any material can be used as the porous separatorwall member only if the material is one having a multiplicity of pores,being water-resistant and corrosion-resistant, and having a mechanicalstrength capable of bearing the pressure of the pressurized air. As thematerials satisfying these requirements, there are porous materials suchfor example as fine mesh porous glass and porous ceramics. Particularly,a material called silas porous glass, i.e. S.P.G. is preferable becausethe material is highly water-resistant and corrosion-resistant andeasily obtainable.

In the apparatus according to the present invention, the tank forimmersing the vegetable body includes at least a pressurized air chamberand a chamber for immersing a vegetable or vegetable body. Thepressurized air chamber and the chamber for immersing the vegetable orvegetable body communicate with each other through the pores of theporous separator wall member having the pores so that the pressurizedair can be dissolved in the water in the chamber for immersing thevegetable or vegetable body. In this case, the porous separator wallmember may be formed to provide various shapes such as a plate shape, abox shape or a hollow cylindrical shape.

When the pressurized air chamber is formed to provide a cylindricalshape by use of the porous separator wall member, it is preferable toprovide it in the chamber for immersing the vegetable or vegetable bodybecause a contact area between the air and the water becomes large. Whenpart of the chamber for immersing the vegetable body is formed toprovide a cylindrical shape by use of the porous separator wall member,it is preferable to provide it in the pressurized air chamber. In anycase, to uniformly raise the concentration of dissolving of thesupersaturated air in the water, it is preferable to cause the water inthe chamber for immersing the vegetable body to circulate suitably.

According to the present invention, the vegetable or vegetable body isimmersed into the cold, low temperature water with supersaturated air.Thus more moisture and air are absorbed by the vegetable or vegetablebody, so that, in the immersed vegetable body, biochemical reactions arefacilitated, a high value of activated energy is accumulated and thewater absorbing capacity of the vegetable body is enhanced. As aconsequence, according to the present invention, even with a vegetablebody that is deteriorated in quality due to withering and the like, thewater absorbing capacity is restored as described above, so that thefreshness of the vegetable body can be restored to a considerableextent.

In the apparatus according to the present invention, the pressurized airchamber and the chamber for immersing the vegetable or vegetable bodycommunicate with each other through the pores of the porous separatorwall member, whereby dissolving of the air into the cold, lowtemperature water in the chamber for immersing the vegetable body isenhanced. Thus the absorbing capacity of the vegetable body can berestored for a very short period of time. As a consequence, according tothe present invention, maintaining and restoring the freshness of thevegetable body can be effected for a very short period of time.

[ADVANTAGES OF THE INVENTION]

As apparent from the above-described arrangement, the embodiment and theexperimental data thereof, according to the present invention:

(1) The vegetables and fruits are immersed in the cold water havingdissolved therein supersaturated oxygen for a several minutes to severalhours by use of the method and the apparatus according to the presentinvention. As a result, a remarkable activated effect is increased inthe vegetables and fruits.

(2) More specifically, the dissolved oxygen contributes to biochemicalreactions of the vegetables, with the result that a high value ofactivated energy is produced and accumulated and the energy enhances thewater absorbing capacity of the vegetables.

(3) Due to lowered water temperature and air temperature, respirationand evaporation of the vegetables are controlled,d so that combinedeffects thereof can be achieved.

(4) The vegetables and fruits, which have been immersed in the coldwater according to the present invention, accumulate more moisture andenergy, so that the freshness can be maintained for a longer period oftime.

(5) Furthermore, the apparatus is highly simplified in construction, theoperation thereof is easy, and moreover, there is no need of usingadditives as seen in the examples of the prior art, so that thevegetables and fruits are highly safe as food products.

BRIEF DESCRIPTION OF DRAWING

FIG. 1 is a schematic view showing an example of the apparatus accordingto this invention.

FIG. 2 is an illustration showing an example in which plural hollow tube(S.P.G.) are mounted in the air-absorbing vessel which is the principalpart of the apparatus according to this invention.

FIG. 3 is an illustration showing an example in which air is furnishedthrough the inside of the porous hollow pipe (S.P.G.).

FIG. 4 is a graph showing the results of the experiment in which O₂ isabsorbed in the cold water treated by means of S.P.G. tube according tothis invention, and

FIG. 5 is a graph showing the results of the experiments in which air isdirect-blown without S.P.G. tube.

DESCRIPTION OF SPECIFIC EMBODIMENTS

Then, referring to FIG. 1 the example according to this invention isexplained fully and more concretely.

First, material for the porous hollow tube 9 is explained which ismounted in the air-absorbing vessel 8 according to this invention. Thismaterial was developed by Tadao Nakajima, Takashi Shimizu, and MikioKono who are members of Miyazaki Prefecture Industrial ExperimentsStation. As the main raw material, volcanic ash Shirasu is used which islain under the ground abundantly all over Minami Kyushu. Volcanic ashShirasu is mixed with lime and boric acid, calcined, and melted, andquenched to form CaO - B₂ O₃ - SiO₂ - Al₂ O₃ system glass. Then theCaO - B₂ O₃ - SiO₂ - Al₂ O₃ system glass is heat-treated and treatedwith acid so that porous glass with minute holes whose formation iscontrolled very precisely is obtained. The method for producing theporous glass, on which patent was applied for in Japan Patent Laid-OpenNo. 140334/1979) is characterized in that base glass which has calciumoxide(CaO), boron oxide(B₂ O₃), silicon oxide(SiO₂), and aluminiumoxide(Al₂ O₃) for the main ingredients wherein the base glass containsthe components of 8-25% by weight of CaO, 8-30% by weight of B₂ O₃,45-70% by weight of SiO₂, and 5-15% by weight of Al₂ O₃ is heat-treatedat constant temperature between 600° C. and 800° C. and in the period of2 to 48 hours, and that the heat-treated base glass is dipped in 0.5 to2 N of hydrochloric acid, nitric acid, or sulfuric acid, during heatingbetween 70° C. and 90° C., so that ingredients which are soluble inthese acids are extracted. The porous glass is commonly called S.P.G.glass(Shirasu Porous Glass).

The porous glass is hard and has heat resistance, and durability. Theseproperties play a very important part in this invention.

And the air-absorbing vessel 8 of this example is made of acrylic resin,and has thickness of 5 mm, an inside diameter of 20mm, and a totallength of 200 mm. The porous hollow tube 9 which is mounted in theair-absorbing vessel 8 is made of the S.P.G. glass, and has a thicknessof about 1mm, and has innumerables pores with a diameter of about 1micron which are made with the porosity above 50%, and has an outsidediameter of 10 mm, a total length of 200 mm. FIG. 1 illustrates anexample in which one porous hollow tube 9 is held with fastening means16, 17, etc., in the air-absorbing vessel 8, and sealed using sealingmeans such as O-ring 15 etc.

Dipping vessel 1 is filled with tap water or well water, and placed in acooling room(not shown). Alternatively blocks of ice can be placed inwater in the dipping vessel 1. Or as shown in the drawing, cold water isfurnished to the dipping vessel 1 with cooling apparatus 7. If desiredthe dipping vessel 1, can comprise a cooling vessel (not shown) toprovide cold water of 0°-10° C. in the dipping vessel 1.

Then, from the dipping vessel 1 to the air-absorbing vessel 8 which isprovided at the different suitable place, pressurized water of fixedpressure is supplied by circulating pump 6, while pressurized air whosepressure is set at the fixed pressure by means of compressor 12 issupplied from the outside or inside of the porous hollow pipe 9 to theair-absorbing vessel 8 so that air bubbles with fine diameter areproduced and thereby oxygen is dissolved in the pressurized water.

Then, water in which oxygen is dissolved in the air-absorbing vessel 8is supplied through supply pipe 2 to the vegetable and fruits dippingvessel 1, and water containing abundant air (oxygen) flows out throughjet holes 3, 3, 3 - in water in the dipping vessel 1, under theatmospheric pressure, so that oxygen is supersaturated in the coldwater. Accordingly, as previously-mentioned plenty of active energy isaccumulated in vegetable and fruits which are dipped in the cold water,by which the sucking ability can be improved, that is, the freshness ofvegetable and fruits can be improved remarkably as shown in theexperimental results mentioned later.

The cold water in the dipping vessel 1 is returned through strainer 4and suction pipe 5, and by circulating pump 6 to the air-absorbingvessel 8 in which the cold water comes in touch with the pressurized airagain so that the supply of oxygen to the cold water is renewed, and thewater containing newly supplied oxygen recirculates through the supplypipe 2 to the dipping vessel 1.

When the cold water pressurized at about 1 kg/cm² is sent to theair-absorbing vessel 8, in the case of the example illustrated in FIG.1, air is sent through the suction inlet 13 and compressed by means ofcompressor 12 and the pressurized air of about 1 kg/cm² is furnishedthrough air filter 11 and air-pipe 10, from the ouside of the poroushollow pipe 9, to the air-absorbing vessel 8, by which the pressurizedcold water containing numerous air-bubbles with the diameter of 1 μ issent through the supply pipe 2 to the dipping vessel 1.

Then, the vegetable and fruit dipping vessel 1 in this example has thecapacity of 200 ml. To the dipping vessel, air is sent through thecompressor at the rate of 15 l/min, so that the cold water and oxygen isfurnished to vegetable and fruits. Then the cold water is circulated inthe air-absorbing vessel 8 at the rate of 12 l/min.

FIG. 2 illustrates another example in which plural porous hollow pipes9, 9 (two pipes in the example seen in the drawing) are mounted in theair-absorbing vessel. By mounting more porous hollow tubes in theair-absorbing vessel, it is possible to improve the efficiency.

FIG. 3 illustrates a further example in which air is sent from theinside of the porous hollow tube 9 in the air-absorbing vessel 1. In thesame manner as the previously mentioned example, air is sent through thesuction inlet 13, and compressed by compressor, and the pressurized airof about 2 kg/cm² is furnished through the air filter 11 and the airpipe 10 to the air-absorbing vessel 8. Then the pressurized air isfurnished in the pressurized cold water (about 1 kg/cm²) in theairabsorbing vessel 8, so that fine air bubbles are produced, by whichoxygen gas becomes soluble in the cold water. Accordingly when thissituation is maintained for a period between several minutes and severaldecadal minutes, the cold water containing supersaturated air isobtained. The obtained air containing supersatulated air is sent throughthe supply pipe 2 and through jet holes 3, 3, 3 to the vegetable andfruits, dipping vessel, in the same manner as the previous example.

THE EXPERIMENTAL RESULTS

The basic conditions were set as follows. The solubility test of airinto the cold water which was sent to the dipping vessel was performed,using the S.P.G. pipe.

The dipping vessel 1 with the capacity of 15 l was used. The dippingvessel 1 was filled with cold water of 4° C. The diameter of fine poresof the S.P.G. tube for the air-absorbing vessel 8 was 1.4 μ (theporosity 53%). The pressurized air was supplied at the supply rate of 15Nl/min, and at the pressure above 2 kg/cm² from the outside of theS.P.G. pipe, to the air absorbing vessel 8.

Cold water was sent through the inside of the S.P.G. tube at the feedrate of 300 l/hr (5 l/min), and at a pressure above 1 kg/cm².

Change of O₂ concentration depending on the above operation conditionwas as follows.

    ______________________________________                                                             The amount  The amount                                          O.sub.2 concentration                                                                       of circulated                                                                             of supplied                                  Time   at 1 atm      water       air                                          (min)  (ppm)         (l)         (Nl)                                         ______________________________________                                        0      8             0           0                                            3      13(saturated) 15          45                                           5      13.8(super-   25          75                                                  saturated)                                                             10     14.3(super-   50          150                                                 saturated)                                                             ______________________________________                                    

As previously-mentioned, the concentration of oxygen in the cold waterreached the super-saturated condition after about 3 minutes. Theconcentration of oxygen in the cold water when super-saturated was abouttwice the oxygen concentration in common cold water (about 7-8 ppm).

The data is further experimental were shown in FIGS. 4 and 5.

FIG. 4 shows the result of the experiment which was performed under thetest conditions as follows.

TEST CONDITIONS

    ______________________________________                                        Cold water        Tap water containing                                                          blocks of ice (a small                                                        quantity)                                                                     15 l                                                        The S.P.G. tube   10φ × 200 l (the diameter                                           of fine pores 1.4μ)                                      The amount of water                                                                             0.3 m.sup.2 /H (linear velocity                             supplied to the   about 1.4 m sec)                                            S.P.G. tube                                                                   The pressure of water                                                                           10-12 kg/cm.sup.2 G                                         supplied to the                                                               S.P.G tube                                                                    The pressure of air                                                                             2.5 kg/cm.sup.2 G                                           supplied to the                                                               S.P.G. tube                                                                   The amount of air 15 Nl/min                                                   supplied to the                                                               S.P.G. tube                                                                   The temperature of                                                                              29-30° C.                                            air supplied to the                                                                             (room temperature)                                          S.P.G tube                                                                    ______________________________________                                    

FIG. 5 shows the results of the experiment which was performed under thetest conditions as follows.

TEST CONDITIONS

    ______________________________________                                        Cold water         Tap water containing                                                          blocks of ice (a small                                                        quantity) 15 l                                             The pressure of    2.6 kg/cm.sup.2 G                                          blown air                                                                     The amount of      1.5 Nl/min                                                 blown air                                                                     Room temperature   29-30° C.                                           ______________________________________                                    

Further examples in which various vegetables were treated using theapparatus of this invention were as follows.

The comparison of water absorption of various vegetables.

TEST CONDITIONS

(1) Vegetables lacking freshness (dehydrated about 5% and drooped) wereused as the base.

(2) Both vegetables which were dipped in the common cold water, andvegetables which are dipped in the water treated by means of theapparatus of this invention were kept at a temperature of about 1° C.,and for four hours in a refrigerating room.

(3) The rate of increase of water of the above (2) to the above (1) wascalculated.

    ______________________________________                                                                The water treated                                     A kind of    The common according to this                                     vegetables   cold water invention                                             ______________________________________                                        Santosai     2.8%       25.7%                                                 Leek         3.6        46.3                                                  Spinage      8.4        31.0                                                  Chrysanthemum                                                                              1.2        34.9                                                  coronarium                                                                    Celery       32.3       51.0                                                  Leaf lettuce 5.4        54.8                                                  Leaf of radish                                                                             23.0       44.3                                                  ______________________________________                                    

What is claimed is:
 1. An apparatus for restoring or maintainingfreshness of a vegetable or vegetable body comprising:an immersionchamber for said vegetables, said immersion chamber holding apredetermined volume of water at a predetermined temperature; meansprovided in the immersion chamber for cooling the water held in theimmersion chamber at a temperature from 0° C. to 10° C.; means forproviding an entering flow of water into said immersion chamber, themeans having a plurality of jet holes for discharging the entering flowof water into the immersion chamber so as to agitate the water held inthe immersion chamber; means for providing an exit flow of water fromsaid immersion chamber such that the water in the immersion chamber, theentering flow of water into said immersion chamber and the exit flow offrom the immersion chamber form a flow system of water for saidapparatus; pump means disposed in the flow system for circulating thewater through the flow system; and air supply means for supplying air ata predetermined pressure to supersaturate water in said flow system withair at a predetermined location in said flow system such that thesupersaturated air-water mixture is provided in said immersion chamberwhen said vegetables are immersed therein to permit said vegetables tobe supplied with predetermined amounts of oxygen from the water in saidimmersion chamber, the air supply means including a porous wall membercomposed of porous glass having pores of diameter of 0.1 to 10 microns,and being arranged such that said air passes through said pores and intosaid water.
 2. The apparatus as claimed in claim 1 wherein said porouswall member is of cylindrical shape.
 3. The apparatus as claimed inclaim 1 wherein the porous glass is composed of silas porous glass. 4.The apparatus as claimed in claim 1 wherein the diameter of said poresin said porous wall member have a mean value of one micron.
 5. Theapparatus as claimed in claim 1 wherein said porous member is providedin said flow system outside said immersion chamber and arranged suchthat air passes through said porous member into said water.
 6. Theapparatus as claimed in claim 1 wherein said porous member is providedin the immersion chamber and arranged such that the air passes throughthe porous wall member and into the water held in the immersion chamber.